Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 811: Algae-Derived Peptides as Functional Food Ingredients: Bioactivities, Processing Challenges, and Computational Design Strategies
Foods doi: 10.3390/foods15050811
Authors:
Keying Su
Juanjuan Ma
Qian Li
Xuewu Zhang
Laihoong Cheng

Algae-derived proteins and peptides have gained increasing interest as sustainable bioresources with valuable nutritional and functional properties. This review aims to synthesize current knowledge on their characteristics and applications while highlighting the emerging role of computational tools in peptide research. Key findings show that algae provide diverse proteins and bioactive peptides with advantageous amino acid profiles and notable antioxidant, antihypertensive, antidiabetic, anti-inflammatory, and skin-protective activities. Their applications span food formulation, pharmaceuticals, and cosmetics, although large-scale utilization remains constrained by production, stability, and bioavailability challenges. Computational strategies, including virtual enzymatic hydrolysis, machine-learning prediction, QSAR modeling, molecular docking, molecular dynamics, and toxicity/allergenicity assessment, offer promising avenues for efficient peptide discovery, though their use in algae is still limited. Overall, this review underscores the potential of algae-derived proteins and peptides as multifunctional ingredients and emphasizes the need to integrate in silico pipelines with improved processing and delivery systems to accelerate future translational applications.